Mock Lasagna Recipe

Originally posted October 24, 2008 – I was craving some comfort from my childhood the other day, and this was the first dish that came to my mind. I have been eating this for longer than I can remember, and making it for my own family for years. And I know that I’m not the only one – my sisters have continued the tradition and also make this for their families!

MY LATEST RECIPES

See how to make this Mock Lasagna here!

Since I am going through a family cookbook for this month’s Cookbook of the Month, I wanted to make sure I did at least one main dish from my childhood. Not only do I have memories of this dish from my childhood, but I’ve made it many times myself now.

In the family cookbook, it is called Pizza Pie, which I thought was strange since I always remembered it being called Mock Lasagna. Call it what you may, but it is a delicious, hearty meal. And do you remember the Pillsbury Crescent Recipe Creations that I used not too long ago? They come in quite handy for this recipe!! If you can’t find the Recipe Creations, you can always use the crescent rolls and just pinch the perforations together. And this recipe is easily halved – which is great for a small household like mine!

Mock Lasagna

Description

A play on lasagna, this Mock Lasagna is an easy weeknight dinner with ground beef, lots of cheese and crescent rolls – it is a family favorite.

Ingredients

Meat Filling

½ lb sausage

½ lb ground beef

1 cup diced onion

1 clove garlic, minced

1 tablespoon dried parsley flakes

16 ounces tomato sauce

½ teaspoon dried basil

½ teaspoon salt

dash of pepper

Cheese Filling

½ teaspoon dried oregano

1 cup cottage cheese

1 egg

¼ cup grated Parmesan

¾ lb grated Mozzarella cheese

Dough

2 cans Pillsbury Crescent Rolls or Recipe Creations

Instructions

Preheat oven to 375F.

In a large pan, cook sausage and beef until no longer pink. Add the onion and garlic and saute until the onion is translucent. Add the parsley, tomato sauce, basil, salt and pepper and simmer for a few minutes.

Meanwhile, combine all the cheese filling ingredients in a small bowl.

Mold one can of crescent rolls in the bottom of a lightly greased 9×13 inch dish. Spread the meat filling over the dough. Top with the cheese filling. Mold the remaining can of dough over the top.

Bake in the preheated oven for 25 minutes or until golden brown.

Notes

from Goodman’s Galloping Gourmet (a family cookbook) and my childhood

Nutrition information provided as an estimate only. Various brands and products can change the counts.

hmmm… we had spagehtti last night and I have a bunch of left over sauce.. This seems like a really good thing to do with it!!I’m normally not a huge fan of cottage cheese in lasagna.. (I know.. I’m a bad utahn!!) but this looks like I’d be able to handle it. Thanks for the good suggestion…..

Wow that looks so easy. I might have to save this for one of those busy days when I haven’t a lot of time to cook.I used those Cresent rolls once for homemade danishes, it was really tasty!Thanks for sharing

We used to make an even more shortcut version of this. A little Prego and most of a beaten egg in ground beef, cheddar cheese and crescent rolls with egg wash on top. Served with extra Prego. My sons still love this, too.

This is in oven now. I do something similar with biscuits. We used prego. My boyfriend wanted more meat so we doubled it and layered the meat and cheese. I prebaked the bottom layer while meat was cooking for a bit so it got done. We had fresh basil and parsley frfrom garden so added that!